Food / Quick meals

Quinoa And Pomegranate Salad With Sweetly Sour Pork

“If you want to lose weight whole-wheat bread, couscous, and quinoa are evil.” ~ Jorge Cruise

I’ve had cellulitis for the last few weeks, so I’ve been feeling too rubbish to articulate ideas properly or concentrate on reading anything more complicated than a cook book. So I’ve been thinking a lot about food.

In the process I’ve discovered the most awesome salad recipe.

I mean this salad is just delicious. And I don’t usually like salads.

The bits and bobs that go with it are pretty tasty as well.

So I thought I’d share it with you. I reckon it’s pretty healthy, regardless of what Jorge Cruise might think. It’s based on one I saw in the OcadoLife magazine, with the bits I’m allergic to taken out.

Ingredients

For the salad:

> 100g finely chopped fresh parsley

> 100g finely chopped mint leaves

> 6 finely chopped spring onions

> 250g quartered cherry tomatoes

> 1/2 a cucumber, deseeded and diced

> 4 finely chopped celery sticks

> juice and zest of 1 lemon

> 200g pomegranate seeds

> 250g ready to eat quinoa – we get the merchant gourmet red and white one, but I don’t think it really matters which you use.

For the pork:

> 400-500g finely sliced pork fillet

> juice of 1 lemon

> 2 teaspoons of sumac

> 1 teaspoon of olive oil

To serve:

> Lots of houmous and some flat breads

 

Method

> Put all the salad ingredients in a large bowl and toss the salad until it’s all well mixed

> Heat the lemon, sumac, and olive oil in a pan

> Stir fry the pork in the mixture – this should only take a few minutes

> If you want the breads to be warm pop them in the oven to heat up while the pork is cooking

> Once the pork is cooked and the breads are heated put both on separate plates and serve so that everyone can help themselves

> We found that we like the salad even more if we add the juices remaining in the pan from cooking the pork into the salad

 

How does that sound?

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